• Brioche

    By Alida Ryder Serves: 2 medium loaves
    Cooking Time: 1 hour + overnight, to rise

    Ingredients

    • 125ml (½ cup) warm milk
    • 45ml (3 tbsp) sugar
    • 10g dried yeast
    • 4 eggs
    • 500g flour
    • 10ml (2 tsp) salt
    • 175g butter, cubed (remove the butter from the fridge 30 minutes before you start as the butter needs to be slightly soft)
    • 1 egg, beaten, for egg wash

    Instructions

    1

    Combine the milk, sugar and yeast in the bowl of a free-standing mixer and allow to stand until the mixture is creamy and starts to froth slightly, 5 minutes.

    2

    Add the eggs and beat until the eggs are well incorporated and the mixture is light and creamy.

    3

    Slowly add the flour and salt with the mixer running, until the flour has been incorporated.

    4

    Knead at medium speed for 1 minute.

    5

    Slowly add the cubes of butter and knead for another 5 minutes. The dough will begin to pull away from the sides of the bowl and will cling to the paddle. Remove the dough and place in a buttered bowl. Cover with plastic wrap and set aside to rise for 2 hours.

    6

    Place in the fridge and allow to stand overnight.

    7

    Remove the dough from the fridge and allow to come to room temperature.

    8

    Divide the dough in half and place in greased loaf tins. Allow to rise for another 2 hours.

    9

    Pre-heat the oven to 180°C. Brush the loaves with the egg wash.

    10

    Bake the loaves until they are golden brown and sound hollow when tapped, 40 – 45 minutes. 

    11

    Remove from the oven and allow to cool.

     

     

     

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